Almond Balls:
1 C corn syrup
3 C marshmallows
Combine and stir over medium heat. When melted, remove and add:
2 tsp vanilla
1/2 tsp almond extract
Stir in 1 C slivered almonds (or you can press a whole almond into the top of each ball).
Then stir in 14 oz bag shredded coconut.
Scoop mixture into balls and place on wax paper. If it is too sticky, spread it out thin on wax paper before rolling, stick it in the fridge for a while, then try again.
Dipping chocolate: Put 1 bag chocolate chips and 1 Tbsp crisco into a large bowl, heat in microwave for 30 sec, then take out and stir. Repeat this until the chocolate is melted and smooth. Dip the balls in the chocolate and then chill in the fridge on wax paper. Store them in an airtight container in the fridge. They are better eaten when cool.
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